Mushroom stuffed chicken breasts
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Mushroom stuffed chicken breasts
  Chicken    Poultry    Mushrooms  
Last updated 6/12/2012 12:53:44 AM. Recipe ID 15580. Report a problem with this recipe.
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      Title: Mushroom stuffed chicken breasts
 Categories: Poultry, Main dish, Chicken
      Yield: 4 Servings
 
      1 lb MUSHROOMS
    1/4 ts PEPPER, FRESHLY GROUND
    1/4 ts NUTMEG (OPTIONAL)
    1/2 c  SOUR CREAM
      5 tb BUTTER OR MARGARINE
    1/2 ts SALT
      1 tb ITALIAN SEASONING
  1 1/2 c  FRESH BREAD CRUMBS
      4    CHICKEN BREASTS
    1/2 c  CHICKEN BROTH

MMMMM---------------------ITALIAN SEASONING--------------------------
    1/4 tb OREGANO
    1/2 tb BASIL
    1/4 tb ROSEMARY
 
  The Mushrooms should finely chopped. The chicken breasts should be
  boned and skinless, halved (8 pieces) and pounded flat.  Seasoned
  bread crumbs may also be used.
  
  Preheat the oven to 350 f.  Melt 4 tablespoons of the butter in a
  skillet. Add the mushrooms (finely chopped), salt and pepper and
  cook, stiring often until the mushrooms turn very dark and absorb all
  the butter. Remove from the heat.  Add the Italian seasoning to the
  bread crumbs. Stir in 3/4 cup of the bread crumbs and the nutmeg.
  
  Divide the mushroom stuffing into 8 portions and place a portion of
  the stuffing in the center of each piece of chicken.  Roll the
  chicken around the stuffing and place, seam side down, in a buttered
  shallow casserole/ baking dish. Melt the remaining tablespoon of
  butter and brush over the chicken. Sprinkle with the remaining 3/4
  cup of bread crumbs until all the pieces are covered.  Mix the sour
  cream with the heated chicken broth and pour over the chicken.  Bake
  for 45-60 minutes, until lightly browned.
  
  Also, try a cup of broccoli flowerlets and/or walnuts, finely chopped,
  added to the mushroom and breadcrumb mixture.
 




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Recipe ID 15580 (Apr 03, 2005)

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